Olive Garden Vegetable Soup
This Olive Garden vegetable soup is a hearty, healthy, and flavorful dish made with fresh vegetables, savory broth, and Italian seasonings. It’s the perfect comfort food for any occasion, whether you're craving a warm bowl on a chilly evening or preparing meals for the week ahead. This easy-to-make, customizable recipe is ideal for vegetarians, but you can easily add meat or make it gluten-free or low-carb to suit your dietary needs. Enjoy it with a side of fresh bread or a crisp salad for a complete meal!
Equipment
- 1 Large Pot or Dutch Oven (6-8 quart)
- 1 chopping board
- 1 knife
- 1 measuring spoon
- 1 stirring spoon
- 1 can opener (if using canned tomatoes and beans)
- (1) Ladle
Ingredients
- 1 tbsp Olive oil
- 1 medium Onion chopped
- 2 cloves Garlic minced
- 2 medium Carrots peeled and chopped
- 2 sticks Celery chopped
- 1 14.5 oz Can diced tomatoes
- 1 6 oz Can tomato paste
- 4 cups Vegetable broth
- 1 medium Zucchini chopped
- 1 cup Green beans chopped
- 1 cup Canned kidney beans or beans of your choice, drained and rinsed
- 1 tsp Italian seasoning
- 1/2 tsp Salt or to taste
- 1/4 tsp Black pepper or to taste
Optional:
- Red pepper flakes to taste
Optional for garnish:
- Parmesan cheese chopped parsley
Instructions
Sauté Aromatics:
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, minced garlic, celery, and carrots. Sauté for 5 minutes, stirring occasionally, until the vegetables are softened and fragrant.
Add Tomatoes and Broth:
- Stir in the diced tomatoes, tomato paste, and vegetable broth. Bring to a simmer, and let it cook for 5-10 minutes to allow the flavors to meld together.
Add Vegetables and Beans:
- Add the chopped zucchini, green beans, and beans to the pot. Stir to combine, and bring the soup back to a simmer. Let it cook for 20-30 minutes, or until the vegetables are tender.
Season the Soup:
- Stir in the Italian seasoning, salt, black pepper, and optional red pepper flakes. Taste and adjust seasoning as needed.
Serve:
- Ladle the soup into bowls. Garnish with Parmesan cheese and fresh parsley, if desired. Serve with breadsticks or crusty bread for a complete meal.
Notes
- Vegetables: Feel free to add any of your favorite vegetables, such as spinach, kale, or sweet potatoes. The more colorful, the better!
- Meat Option: For added protein, you can include cooked chicken, turkey, or sausage. Stir it into the soup during the last 10 minutes of cooking.
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days. The soup also freezes well for up to 3 months. Just thaw overnight and reheat as needed.
- Customization: Want to make the soup gluten-free? Skip the pasta or use gluten-free noodles. You can also add extra protein with beans or tofu for a hearty, vegan version.